Want to make homemade bread in under an hour and without any kneading/rising involved or a bread machine in sight? If so, you’re in for a treat because I’m sharing my recipe for a super easy and tasty savoury quick bread. I love making homemade bread, but it always takes so long and I tend to get quite impatient waiting for the dough to rise. This is why I thought I would share this amazing recipe I recently found which doesn’t require any kneading, rising or proving. Simply add all the ingredients into a bowl, mix, bake and then dig in whilst the bread is still gloriously warm and toasted!
Soda bread filled with creamy, mature Cheddar cheese and fragrant chives. This is one of the easiest and quickest bread recipes you’ll ever bake!
My taste testers loved the mix of flavours in this bread. This tasty bread combines oozy mature Cheddar cheese in each bite with a mellow hint of flavour from fresh chives. I can’t wait to make this bread again and I will definitely be making and packing it up for picnics in the summer but I am sure it would be fantastic toasted and served with a bowl of soup in the winter months.
400g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
125g mature Cheddar cheese, grated
Bunch/large handful of fresh chives, finely chopped
300ml buttermilk (instead of buttermilk you can use 200g of yoghurt mixed with 100ml of milk)
1 tablespoon milk, for glazing
50g mature Cheddar cheese, grated
1. Preheat your oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Lightly dust a large baking tray with flour and set aside.
2. Sift the flour, bicarbonate of soda and salt into a large mixing bowl. Now mix in the cayenne pepper, grated cheese and chopped chives. Make a well in the centre and add the buttermilk (or yoghurt/milk mixture) and bring the ingredients together into a clean ball – add little extra milk if needed.
3. Shape the dough into an 18cm round and put on the prepared baking tray. Mark the dough into quarters, cutting almost all the way through. Brush the top with a tablespoon of milk and sprinkle with the additional grated cheese.
4. Bake the bread for 35-40 minutes until the bread is crisp and sounds hollow. Cool the bread on a wire rack for at least 30 minutes before slicing.
5. Bread will store at room temperature in a bread bag or airtight container for up to 3 days.
This bread is best eaten on the day of baking spread with butter
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